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Chocolate Water Glaze

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Ingredients

Adjust Servings:
12 ounces semisweet chocolate or 12 ounces bittersweet chocolate chopped. (2 cups)
6 tablespoons very hot water more if needed.

Nutritional information

106.5
Calories
100 g
Calories From Fat
11.1 g
Total Fat
6.9 g
Saturated Fat
0 mg
Cholesterol
5.2mg
Sodium
6.3 g
Carbs
3.5 g
Dietary Fiber
0.2 g
Sugars
2.7 g
Protein
27g
Serving Size (g)
16
Serving Size

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Chocolate Water Glaze

Features:
    Cuisine:

    This was very simple and very delicious! used it on Recipe #2496 which I baked in a bundt pan. Looks very nice and tastes great. I love that you can just do everything in the microwave and wisk it up. I ended up using 5 oz of semi-sweet chocolate and 4.5 tbsp of hot water and whisked it all up. It ended up perfectly pourable and set up quickly. Next time I think I'll add a little instant coffee to the water and see how that works. Thanks for sharing! I'll be using this alot!

    • 30 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Water Glaze,Found this recipe in ‘The Perfect Cake’ by Susan G. Purdy. used it on RhondaJ’s BEST EVER Banana Cake with Cream Cheese Frosting (#67256), instead of the cream cheese frosting. It pairs wonderfully with the banana cake. Very rich, and it offsets the sweetness of the cake. This glaze sets with a fine gloss and holds up well in hot weather. The consistency is rather fudge-like – creamy and smooth. You must whisk in enough water in the beginning (all at once) to prevent chocolate from seizing. Cakes coated with this glaze can be frozen. This recipe makes enough to glaze one 9-inch 2 or 3 layer cake.,This was very simple and very delicious! used it on Recipe #2496 which I baked in a bundt pan. Looks very nice and tastes great. I love that you can just do everything in the microwave and wisk it up. I ended up using 5 oz of semi-sweet chocolate and 4.5 tbsp of hot water and whisked it all up. It ended up perfectly pourable and set up quickly. Next time I think I’ll add a little instant coffee to the water and see how that works. Thanks for sharing! I’ll be using this alot!


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    Steps

    1
    Done

    Double Boiler Method: Melt Chocolate in a Pan Set Over Hot (not Boiling) Water.

    2
    Done

    Stir Until Smooth.

    3
    Done

    Microwave Method: Melt Chocolate in a Microwave-Safe Bowl.

    4
    Done

    Microwave at Low or Med For 30 Sec.

    5
    Done

    Remove and Stir.

    6
    Done

    If not Completely Melted, Continue Microwaving.

    7
    Done

    Stir Until Smooth.

    8
    Done

    Once Chocolate Is Completely Melted and Smooth, Whisk in the Hot Water All at Once (not Slowly or the Chocolate May Seize) Until the Mixture Is Satiny Smooth.

    9
    Done

    It Will Have Consistency of Softly Whipped Cream.

    10
    Done

    If You Wish the Glaze to Be Thinner, Whisk in Another Tb (or More) of Hot Water.

    11
    Done

    Glaze the Cake- Tilt It to Help Glaze Flow and/or Use a Spatula to Spread.

    12
    Done

    Let the Glaze Set.

    13
    Done

    If the Weather Is Too Warm, Refrigerate the Cake to Let Glaze Set.

    14
    Done

    the Gloss Disappears in Hot Weather but Returns at Room Temperature.

    15
    Done

    Beware of Fingerprints on the Glaze; They Show.

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    Max Davis

    Salad sorceress crafting fresh and flavorful salads that satisfy and nourish.

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